Four Cheese Pasta Florentine
Description
Make your meatless Mondays special with this fantastic dish. It's full of wonderful mushrooms, penne pasta, four different cheeses and walnuts. It's satisfying and delicious.
Ingredients
10 oz. penne pasta
2 c. medium mushrooms, sliced (shitake, porcini or your favorite)
3 c. fresh spinach
3/4 c. heavy cream
1/2 c. freshly grated Parmesan cheese, divided plus more for garnish
water or vegetable broth/stock
4 oz. cream cheese, cubed
8 oz. package shredded Mozzarella cheese
1 c. cottage cheese
1/2 c. walnuts, roughly chopped
1 T. extra-virgin olive oil
kosher salt, to taste
freshly ground pepper, to taste
garlic powder, to taste
Directions
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Preheat oven to 375 degrees.
Rinse spinach, drain and pat dry. Wipe off mushrooms and slice.
Cook pasta to al dente in well salted boiling water according to package directions, about 11 minutes; drain.
Meanwhile, heat 1 T. olive oil in a large skillet over medium heat; saute mushrooms; add salt; stir occasionally; reduce heat if mushrooms start to burn.
Add spinach to mushrooms; cook until wilted; add walnuts.
Add heavy cream, cottage cheese and cream cheese to the spinach and mushrooms; stir well; add half of the Parmesan cheese. If sauce is too thick, add water or vegetable broth, 1 T. at a time. Taste; season with garlic powder, salt and pepper, as desired.
Pour drained pasta into the sauce; toss.
Spoon into an 8 or 9 inch square baking dish; top with Mozzarella cheese and the remaining Parmesan cheese.
Bake 25 minutes or until golden and bubbly.
Serve hot, garnished with Parmesan.
4-6 servings.